Best Pepper Grilled Steak With Chopped Summer Salad Recipes

GRILLED STEAK AND BELL PEPPER SALAD

Grilled Steak and Bell Pepper Salad image

Categories Salad Beef Onion Tomato Low Carb Backyard BBQ Bell Pepper Grill Chill Grill/Barbecue Watercress Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

1 1 1/2-pound beef flank steak, trimmed
2 large red bell peppers
6 tablespoons olive oil
1/4 cup red wine vinegar
1 tablespoon minced garlic
1 1/4 teaspoons dry mustard
2 cups chopped watercress
1 1/4 cups chopped red onion
1 cup cherry tomatoes, halved

Steps:

Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle steak with salt and pepper. Grill about 5 minutes per side for medium-rare. Cool. Halve steak lengthwise. Slice across grain into thin strips.
Meanwhile, char peppers on barbecue, over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed peppers. Cut into thin strips. Halve strips crosswise.
Whisk oil, vinegar, garlic and dry mustard in large bowl to blend. Add steak, roasted peppers, watercress and onion; toss to combine. Season with salt and pepper. Chill at least 2 hours or up to 8 hours. Mix in tomatoes and serve.

GRILLED GARLIC STEAK SALAD

Grilled Garlic Steak Salad image

Beef up your grilled dinner options with a meaty salad. You'll find a feast for the eyes and the satisfaction of a flavorful meal.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 13

Ingredients

1/3 cup olive or vegetable oil
2 tablespoons chopped fresh parsley
3 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon chopped fresh or 1/2 teaspoon dried oregano leaves
1/2 teaspoon crushed red pepper flakes
2 cloves garlic, finely chopped
1-pound beef boneless sirloin steak, 1 to 1 1/2 inches thick
1 large red or yellow bell pepper, cut into strips
1 cup sliced mushrooms (3 ounces)
1/4 teaspoon salt
1/8 teaspoon pepper
6 cups bite-size pieces salad greens

Steps:

Heat coals or gas grill for direct heat. In tightly covered container, shake all dressing ingredients; reserve 1/4 cup.
Cover and grill beef over medium heat 15 to 20 minutes, turning once, until desired doneness. In medium bowl, toss bell pepper and mushrooms with 2 tablespoons of the dressing; place in grill basket. Cover and grill vegetables 5 minutes, shaking grill basket to turn vegetables occasionally, until bell pepper is crisp-tender.
Sprinkle beef with salt and pepper; cut into 1/4-inch slices. Toss beef and reserved 1/4 cup dressing. In large bowl, place salad greens, vegetables and beef. Add remaining dressing; toss.

Nutrition Facts : Calories 220, Carbohydrate 5 g, Cholesterol 40 mg, Fat 2, Fiber 2 g, Protein 17 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 3 g, TransFat 0 g